Campfire Dutch Oven Chicken and Vegetable Stew

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

A hearty, rustic chicken stew cooked outdoors in a Dutch oven, combining farm-fresh vegetables and herbs for a comforting meal. This American-inspired slow-cooker recipe, ready in about 70 minutes, pairs Chicken thighs, bone-in and skin-on, Carrots, Potatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 pounds, cut into pieces Chicken thighs, bone-in and skin-on
• 3 medium, peeled and sliced into 1/2-inch rounds Carrots
• 2 medium, peeled and cubed into 1-inch pieces Potatoes
• 1 large, diced Yellow onion
• 2, sliced Celery stalks
• 4, minced Garlic cloves
• 4 cups Chicken broth
• 3 tablespoons Olive oil
• 1 tablespoon, chopped Fresh thyme
• 1 1/2 teaspoons Salt
• 1 teaspoon Black pepper
• 1 whole Bay leaf

Slow cookers worth buying for this → Best Slow Cookers in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 3 tablespoons olive oil in a Dutch oven over medium-high heat (if cooking indoors) or over hot coals for campfire cooking. Add 1.5 pounds cut chicken thighs and brown on all sides for about 5-7 minutes until golden.
2. Step 2: Remove the chicken and set aside. Add 1 large diced yellow onion, 4 minced garlic cloves, 3 sliced carrots, 2 sliced celery stalks, and 2 cubed medium potatoes to the pot; sauté for 5 minutes until the vegetables start to soften and the onion becomes translucent.
3. Step 3: Return the browned chicken to the pot and add 4 cups chicken broth, 1 tablespoon chopped fresh thyme, 1 1/2 teaspoons salt, 1 teaspoon black pepper, and 1 whole bay leaf.
4. Step 4: Bring the stew to a gentle simmer, cover, and cook for 40 minutes over medium-low heat or campfire coals until the chicken is tender and the vegetables are cooked through.
5. Step 5: Remove the bay leaf, adjust seasoning if needed, and serve hot with crusty bread.